Navy Beans, Brown Rice & Kale

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When I have the itch to try a new recipe, on a hot and muggy day, I turn to my pressure pot. Not only is my meal ready in minutes, the kitchen stays cool. I thumbed through one of my vegan pressure cooker books for inspiration. The one that caught my interest, Navy Beans, Brown Rice & Kale, was easily adapted to meet my dietary needs. I also had most of the ingredients on hand.

Navy Beans Brown Rice & Kale Title Meme

Navy Beans, Brown Rice & Kale

I chose this recipe because I love the combination of beans and rice. Throw in some greens…kale in this case…and some onion, garlic and seasonings and it’s the perfect quick meal for me.

After an afternoon busy with real estate, it was a joy to come home and prepare a fast and nutritious meal in the pressure cooker.

Navy Beans, Brown Rice & Kale

This delicious recipe comes together quickly in the pressure cooker.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: Navy Beans Brown Rice Kale

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup dried navy beans
  • 1/2 cup uncooked brown rice
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale, loosely packed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cups vegetable broth or water
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Instructions

  • Rinse and drain navy beans
  • In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
  • Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
  • Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
  • *Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.
Navy Bean Brown Rice & Kale
The start of something good. Remove stems from kale and tear leaves into bite sized pieces.
Onions in Pressure Cooker
Onions and garlic in pressure cooker.

The Start of Something Good

As I tidied up the kitchen, the tantalizing aroma of dinner cooking filled the room. If the navy beans, brown rice & kale tasted as good as it smelled, I’d count this recipe a success.

I didn’t have to wait long to find out! Twenty five minutes later, the timer went off. I allowed the steam to release naturally, which means I didn’t turn the knob on top of the pressure cooker to manually release the steam. Instead, I let it seep out, which took another 10 minutes or so.

At last I carefully lifted the lid. After removing the bay leaf, I added freshly squeezed lemon juice and a teaspoon of sea salt.

Into the pressure cooker
Into the pressure pot.

Navy Beans, Brown Rice & Kale Taste Test

After ladling up a bowl of this quick and hearty meal, and taking a photo of course, I sampled a spoonful.

This easy to prepare meal was SO GOOD! The flavors of the beans, rice and kale blended perfectly. And the thyme and bay leaf added just the right amount of seasoning.

I carried my steaming bowl into the living room and savored my meal, sitting in my favorite chair. I’ll definitely be making this recipe often. As summer gives way to the cooler temps of fall, navy beans, brown rice & kale will go into my meal rotation, to be enjoyed often.

Navy Beans Brown Rice & Kale

Check out this pressure cooker recipe as well:

Lentils & Brown Rice

Order one of these plant based pressure pot cookbooks!

 

Vegan and Gluten Free Goulash

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It’s known by many names, this easy to make dish. Some call it beefy macaroni or macaroni dish. Others call it hash or just stew. My mom calls it one pot meal. I call it goulash. My kids grew up eating it.

The actual name of this tasty meal is Hungarian goulash. Originating in Hungary, goulash is a meat and vegetable stew, seasoned with paprika. Although it is now eaten around the world, it is one of Hungary’s national dishes and symbolic of that country.

Traditionally, goulash is prepared with tender chunks of beef or for a quicker version, ground beef. I haven’t eaten goulash since shifting to a plant based lifestyle. However, with leftover brown rice macaroni in the fridge, this evening presented the perfect opportunity to cook up a pot of vegan and gluten free goulash.

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

I not only avoid meat, dairy and eggs, I also don’t eat foods with gluten in them. Pasta doesn’t have to be off the menu however. Gluten free pastas are readily available. Look for them in the gluten free section of regular supermarkets and health conscious food stores as well. My favorite product is a brown rice pasta available as macaroni, spaghetti and other pasta favorites. It cooks just like regular pasta and looks and tastes the same. It just doesn’t have the gluten in it.

Vegan and Gluten Free Goulash
Print Recipe
5 from 6 votes

Vegan and Gluten Free Goulash

This tasty goulash recipe has all the flavor without the meat and wheat pasta.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Vegan and Gluten Free Goulash
Author: journeywithhealthyme
Cost: $2/person

Ingredients

  • 1 tbsp coconut oil (Optional) May water saute instead.
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2 cans diced tomatoes
  • 1 can red beans
  • 2 cups gluten free macaroni, cooked
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Add one cup dried gluten free macaroni to pan of boiling water. Allow to cook while prepping veggies. Need two cups cooked macaroni.
  • Heat coconut oil over medium high heat in large skillet. Or add small amount of water to water saute. Add onions, garlic and green bell pepper, cooking and stirring until onions are translucent, about 5 minutes.
  • Add diced tomatoes. Heat through. Stir in red beans, paprika, sea salt and pepper. Continue cooking and stirring, until beans are heated through.
  • Drain gluten free macaroni and add to bean and tomato mixture. Mix well and allow to simmer for a few minutes. Serves 4.

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

The Taste Test

So, how is goulash, without the beef?

I didn’t miss the meat at all. The vegan and gluten free goulash was full of the robust flavor of veggies and pasta in a rich tomato sauce. The paprika gave a hint of spiciness without overpowering the vegetables. I loved it.

The beauty of this recipe is its versatility. A pinch of cayenne pepper ups the heat level. Or lean toward Italian spices like oregano and basil. Thyme and rosemary bring their own unique flavors to the mix.

On a whim, I added a can of red beans to my goulash, as a protein source. Mushrooms make a flavorful addition as well, or add carrots. I like using what I have on hand, which was, after all, the inspiration for creating goulash tonight. Leftover pasta should never go to waste!

This satisfying and delicious vegan and gluten free goulash goes into my menu rotation. I’ll enjoy playing around with the ingredients!

Vegan and Gluten Free Goulash

You might like these vegan recipes too:

Vegan Stuffed Peppers

Vegan Black Bean & Corn Salsa

Lentil Shepherd’s Pie

Find gluten free pasta by clicking on photos below:



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